Results 171 to 180 of about 9,391 (232)

Amino acid profile behavior during the fermentation of Criollo cocoa beans. [PDF]

Food Chem X
Balcázar-Zumaeta CR, Fernández-Romero E, Lopes AS, Ferreira NR, Chagas-Júnior GCA, Yoplac I, López-Trigoso HA, Tuesta-Occ ML, Maldonado-Ramirez I, Maicelo-Quintana JL, Cayo-Colca IS, Castro-Alayo EM.   +11 more
europepmc   +1 more source

Comparative impacts of myco-synthesized nanoparticles against strains of Aspergillus spp. causing biodeterioration of stored cocoa beans in Nigeria. [PDF]

Discov Nano
Oluranti OO, Ogundeji BA, Orisajo SB.
europepmc   +1 more source

Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. [PDF]

Foods
do Carmo Mazzinghy AC, Silva VDM, Ramos ALCC, de Oliveira CP, de Oliveira GB, Augusti R, de Araújo RLB, Melo JOF.   +7 more
europepmc   +1 more source

Classification of Cocoa Beans by Analyzing Spectral Measurements Using Machine Learning and Genetic Algorithm. [PDF]

J Imaging
Ayikpa KJ, Gouton P, Mamadou D, Ballo AB.   +3 more
europepmc   +1 more source

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans. [PDF]

ScientificWorldJournal
Iswari K, Atman, Marlina L, Riska, Antarlina SS, Arief RW, Waryat, Suwarda R, Sjafrina N, Yani A, Sunarmani, Joseph GH, Lintang M, Layuk P, Arif AB.   +14 more
europepmc   +1 more source

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans. [PDF]

Microorganisms, 2020
Delgado-Ospina J, Triboletti S, Alessandria V, Serio A, Sergi M, Paparella A, Rantsiou K, Chaves-López C.   +7 more
europepmc   +1 more source

Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.

Food Chem, 2021
Caporaso N, Whitworth MB, Fisk ID.
europepmc   +1 more source

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps. [PDF]

Front Microbiol, 2020
Díaz-Muñoz C, Van de Voorde D, Comasio A, Verce M, Hernandez CE, Weckx S, De Vuyst L.   +6 more
europepmc   +1 more source

Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation. [PDF]

Food Sci Nutr, 2020
Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y.   +5 more
europepmc   +1 more source

Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan. [PDF]

Biosci Microbiota Food Health
Nishimura H, Shiwa Y, Tomita S, Endo A.
europepmc   +1 more source